Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 26

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To some good stock made the previous night from an old fowl, or of veal, add three pounds of the white part of the leeks, and let the whole boil slowly for three hours, then add a skinned fowl (old or young), cut into neat pieces, and three dozen of good prunes. Let all simmer together for one hour longer. Season with salt and white pepper, and you will have good cock a leekie.

N. B.—In frost the leeks require less boiling.